HRUTKA (EGG CHEESE)
Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time is the chilling time.
Provided by Parsley
Categories Hungarian
Time 10h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients well.
- Pour into a large saucepan and cook very slowly over low heat (stirring often) until it looks kind of like cottage cheese and liquid/curds start to separate.
- Pour the mixture into a round colander or a strainer lined with cheese cloth and form into a ball.
- Hang up over a sink and let drip. Drain for about 3 hours.
- Chill at least 8-10 hours or overnight.
- Can serve cold, room temp or warm.
Nutrition Facts : Calories 178.2, Fat 10.5, SaturatedFat 4.3, Cholesterol 291.4, Sodium 160.7, Carbohydrate 8.2, Sugar 9.1, Protein 12.2
HRUDKA (EASTER CHEESE)
This is a traditional eastern 'cheese' (really an egg ball). During lent we give up all forms of meat and dairy products, then on Easter Sunday pig out on what we've given up. NOTE: the whey from this is used in my Paska recipe, save it and make both!
Provided by Pa. Hiker
Categories European
Time 35m
Yield 1 ball
Number Of Ingredients 5
Steps:
- Pour milk into saucepan and bring to a boil.
- Beat eggs slightly and add gradually to milk.
- Cook over low heat for about seven minutes.
- Add salt, pepper, and vanilla, stir continually so mixture will not scorch.
- Pour mixture into a linen towel or cheesecloth, squeeze and tie tightly.
- Hang and let dry for two hours.
- Cover with a wet napkin and place in refrigerator.
HRUDKA, EASTER CHEESE, MARK'S
Mark's family recipes, translated from Polish for me to share! LOL
Provided by Megan Stewart
Categories Other Snacks
Number Of Ingredients 4
Steps:
- 1. Beat the eggs. Add milk, sugar and vanilla. Beat the mixture. Cook in a double boiler until the mixture curds and only water remains. Over a LARGE bowl, pour the curd into a cheese cloth sack (most of the water will immediately drain off), and tie the end tightly. Squeeze the mixture removing most of the remaining water. Hang the sack over the bowl overnight. Makes 1 large round loaf.
- 2. Notes: The cooking takes only about 1/2 hour, the rest is "curing time". Old timers often tied the cheese over the kitchen faucet overnight. For food safety reasons, consider doing this in your refrigerator, but it will make the process slower.
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